Olive & Onion Bread

This Olive & Onion Bread easy recipe delivers a moist, flavoursome bread. Perfect for dripping in a bit of olive oil and balsamic vinegar.

I love baking bread and the smell of bread baking. The beauty of a golden loaf cooling on a rack is a temptation that few can resist. Homemade bread has an appeal far beyond just taste. I see it as one of the simple pleasures of life realizing it isn’t difficult at all!

I’ll admit it: Baking is scary if you haven’t done much of it before. Especially baking with yeast. It isn’t when you focus on enjoying the experience. This Olive & Onion Bread is such a great recipe from Paul Hollywood that I just have to share it with you.  It makes fluffy, light, deliciously tasty olive bread.

Here is how to bake Olive & Onion bread at home:

INGREDIENTS:

500g strong white flour

15g salt

55ml olive oil

20g fresh yeast

275ml water

170g black Greek olives, pitted and chopped

1 onion sliced

METHOD:

1. Mix all ingredients, apart from the olives & onions, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
2. Knead well with your hands and knuckles until the dough is elastic, smooth, and shiny or in a stand mixer. Cover with a piece of cling film and leave to rise for one hour.
3. Divide the dough into two and add half of the olives & onions into each.
4. Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
5. Place them on a baking sheet lined with baking paper and prove for one hour in a warm place.
6. Bake at 220C for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.

Enjoy the pleasure that comes from making a great loaf of bread. What’s better than freshly baked bread? Sharing it with someone dear to you, of course!

For more recipes, try: 

Focaccia

Rosemary Cheese Scones

Indian Dinner Buns (Pav) 

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Love & Hugs,

Trupti